I was desperate for something to try to share as my post today AND I needed some sort of breakfast food to bring for our singles Sunday School class this morning (which my husband and I lead at our church).

So I found this recipe I had pinned on my Pinterest board over a year ago, and I had all the ingredients on hand, so I decided to give it a try. I halfed the recipe cause I only wanted to make one loaf. (We honestly don’t need any more baked goods/sweets around here with all the extras I have been making for this series and other events.) Someone asked me the other day – where do I buy my pumpkin? I buy my pumpkin at Aldi for 99¢ for a 15oz. can. Great price! And I stock up before the season is over so I can have some to last me through the summer and in early fall next year before the stores put theirs out. I have sometimes even found clearance deals at another grocery store at the end of season and picked up cans for 50¢ – 75¢ each. I started this fall with 10 cans from last year and have used all those up already so I restocked last week at Aldi.

The good news – our Sunday School class thought it was good – several of them ate multiple pieces. I thought it was good but definitely not the best pumpkin bread I have had. And it was plenty sweet! It was a little “doughy/dense” at the bottom and I don’t know if it needed to bake a few minutes longer (a toothpick came out clean) or if using applesauce changes it? And I honestly would have liked the entire thing to be a more lighter/fluffier bread. It is not my perfect pumpkin bread recipe – so I will keep looking for that one.